Peppermint Pinwheel Cookies

Why These are the Best Peppermint Pinwheels

This pinwheel cookies recipe is the best one you'll find because it makes soft and minty cookies that aren't overly rich or spicy. Every bite is perfect! The swirls and sprinkles combine to show off the peppermint pinwheels. You'll be proud to give them to all your family and friends.

How to Make Peppermint Pinwheel Sugar Cookie Dough

The pinwheel sugar cookies dough is the easiest part of the recipe.

1. First, combine and sift all the dry ingredients together.
2. Then, in another bowl, cream the butter and sugar.
3. Then add the egg, milk, vanilla and peppermint extracts.
4. Continue beating until combined.
5. Slowly add the dry mixture to the creamed butter mixture.
6. Beat it together until it is well-mixed.

7. Divide the dough in half.
8. Add red food coloring to half of the dough.

How to Roll Pinwheel Cookies

This is the most difficult part of the recipe, but after you do it once you'll realize how easy it really is.

9. Cut off two pieces of wax paper, each about 24” long to use as a size gauge. Sprinkle generously with powdered sugar. Take the white dough, and using a rolling pin or your fingers, form a large rectangle about ¼-inch thick on one of the pieces of wax paper. Use more powdered sugar as you roll the dough to keep it from sticking. Repeat with the red dough on the other sheet of wax paper.
10. Roll out the red dough the same way.
11. Place the red dough on top of the white dough by flipping the wax paper side up. Trim evenly.
12. Carefully roll the dough into a tight log, mending tears as they appear.
13. Roll the dough in colored sprinkles.
14. Wrap this log up in plastic wrap and let it chill in the refrigerator.

How to Slice and Bake Pinwheel Cookies

15. Preheat oven to 375 degrees. Prepare cookie sheets by lining them with parchment paper. Remove dough from the refrigerator, unwrap, and, using a very sharp knife, slice dough into ⅓”-½” wide slices. Place on prepared cookie sheets about 2” apart. Bake for 10-15 minutes.

These minty sugar cookies will be the hit of your cookie tray. That is if you want to share. But it's Christmas so go ahead and bake some up for the office, neighbors, and your next party.

Recipe Tips

• Use gel for a brighter color. Food coloring gel will not fade as much as a liquid when the cookies are baking.
• Keep the dough cold. Sugar cookie dough can become sticky and difficult to roll at room temperature. Keep it in the refrigerator when you're not working with it.
• Thin dough may crack or tear. Be sure not to roll it out too thin. Using rolling pin guide rings helps keep the dough at a specific and even thickness.
• Refrigerate the dough log before slicing. Put it in the fridge for at least 2 hours before slicing. Overnight is even better. The dough log will be easier to slice and cold cookies will hold their shape better while baking.
• Use a large heavy kitchen knife for slicing. Slice straight down and do not saw with back and forth motion. This keeps the cookies smooth and helps prevent the dough from tearing.

Make Ahead

You can make the dough in advance and freeze the dough log. Wrap it tightly with plastic wrap and then with aluminum foil. Freeze it for up to 3 months.

When ready to bake, you can either slice the frozen dough log and bake or thaw it in the refrigerator overnight.

2CM Tip: Use an electric knife to easily slice through a frozen cookie dough log.

How to Store and Freeze

Store baked cookies in an airtight container or plastic ziptop bag for up to 5 days.

Freeze baked cookies in a freezer-safe airtight container or heavy-duty freezer bag for up to 3 months.

More Christmas Cookie Recipes

• Almond Cloud Cookies
• Brazil Nut Snowball Cookies
• Eggnog Cookies
• Peanut Butter Cup Cookies
• Pistachio Cherry Meltaway Cookies
• Turtle Cookies
• White Chocolate Cranberry Macadamia Nut Cookies

Find lots of easy cookie recipes here on 2CM!